EP0321633A2 - Confiserie multicouche ainsi que le procédé et l'appareil pour sa production - Google Patents

Confiserie multicouche ainsi que le procédé et l'appareil pour sa production Download PDF

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Publication number
EP0321633A2
EP0321633A2 EP88100410A EP88100410A EP0321633A2 EP 0321633 A2 EP0321633 A2 EP 0321633A2 EP 88100410 A EP88100410 A EP 88100410A EP 88100410 A EP88100410 A EP 88100410A EP 0321633 A2 EP0321633 A2 EP 0321633A2
Authority
EP
European Patent Office
Prior art keywords
spraying
layer
confectionery
layers
confectionery product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP88100410A
Other languages
German (de)
English (en)
Other versions
EP0321633A3 (fr
Inventor
Walter Dr.-Ing. Hoormann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Warncke Eiskrem & Co KG GmbH
Original Assignee
Warncke Eiskrem & Co KG GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Warncke Eiskrem & Co KG GmbH filed Critical Warncke Eiskrem & Co KG GmbH
Publication of EP0321633A2 publication Critical patent/EP0321633A2/fr
Publication of EP0321633A3 publication Critical patent/EP0321633A3/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2069—Moulding or shaping of cellular or expanded articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/286—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing for producing ice-cream sandwiches

Definitions

  • the invention relates to a method for producing a multi-layered, in particular strand-shaped, in particular thin-layered confectionery product, in particular aerated ice cream with embedded chocolate coating - in particular cocoa glaze layers - on a base, which has at least two layers, or layers, generally one above the other, of layers which at least one layer is sprayed under pressure from a nozzle-like injection mold onto a base or a lower layer of confectionery or chocolate, especially if at least sections of an air-free chamber are formed between two adjacent layers and / or in particular if the vertical extension is at least one (preferably several) (corrugated) layer (s) is greater than their (layer) thickness, whereby during production the supporting base for the confectionery product to be manufactured and / or a layer underneath in the confectionery product is at least temporarily relative to the confectionery material dispenser. or pull-out speed of the injection mold has a relative speed.
  • the invention further relates to a device for producing a multi-layered, in particular strand-shaped, in particular thin-layered confectionery product, in particular aerated ice cream with embedded chocolate coating, in particular cocoa glaze layers, on a base which has at least two layers arranged one above the other, with at least one spray device which has at least one nozzle-like Has spraying or spraying tool, which is connected via at least one (nozzle) feed line to at least one confectionery material reservoir to be pressurized by means of a pressure generator, and the spraying tool of which is designed or arranged in such a way that its outlet direction with the base includes an angle of less than 90 °, and with a base supporting the confectionery product to be formed, in particular for carrying out the aforementioned method.
  • the invention relates to a multi-layered, in particular thin-layered and / or strand-shaped confectionery product, in particular a ventilated ice cream with embedded chocolate coating, in particular cocoa glaze layers, with at least two (confectionery) layers arranged one above the other, in particular with layers of confectionery material (air) arranged at least in sections between layers -) chambers, and / or in particular with at least one (corrugated) layer, the vertical extent of which is greater than its (layer) thickness.
  • Japanese patent application 20065/1966 describes a two-layer ice cream confection which, among other things, has a confectionery filling and a chocolate or cocoa coating.
  • Ice cream sandwiches with bisquit ingredients are described for example in GB-PS 12 19 593.
  • a multilayer product consisting of different confectionery materials has also become known from Japanese patent application 55/104 857.
  • Confectionery products from, for example, three layers, which - according to the relevant technical terminology - are extruded, are known, for example, from GB-PS 1 439 143.
  • GB-PS 2 072 482 a multilayered food product with intermediate layers of a coating material such as cocoa glaze has also become known, and from GB-PS 1 354 469 a method for the production of confectionery has become known in which a relatively sticky material is applied to a melted one Layer of a coating material is extruded.
  • a raw material (plastic) used as powder, agglomerate or granulate is continuously melted, mixed and shaped by (extrusion) nozzles of a certain shape, film heads and the like. pressed.
  • An "extruder” is a so-called screw or extrusion press (also referred to as a screw injection machine), with i.a. several screws, which run in a heatable housing, so that the raw material can be continuously conveyed, compressed, degassed, melted and finally pressed through the extrusion nozzles.
  • the material to be processed is also not heated up (this would be a catastrophe, for example, for an ice cream mass to be processed at around - 6 ° to - 8 ° C), but is - as with for example from GB-PS 1 059 979 is clear - nothing more than a kind of spraying device with a reservoir for confectionery material (for example ice cream) (and possibly a second storage reservoir for cocoa glaze or the like), the content of which by means of an overpressure ( to be applied, for example, by means of a pump or a pressurized fluid) from (at least) one outlet opening of the storage container, to which a “nozzle” is connected, possibly via a connecting line, the term also being used with regard to the specific embodiment "Nozzle" is often out of place in the field in question here.
  • DE-OS 32 31 560 discloses a method or a device with pivotable injection molds (extrusion nozzles) for forming corrugated layers.
  • a result of the same method is described for example in DE-PS 34 36 578, in which such corrugated layers are achieved by a difference in speed between a belt conveyor serving as a supporting base and the "extrusion nozzles" in that the outlet speed of the spray device is greater than the speed of the belt conveyor.
  • the present invention is therefore based on the object to the known generic methods and devices and last but not least the known generic confectionery products while avoiding the aforementioned and other disadvantages improve.
  • the possibility should be created of being able to produce generic confectionery products of any cross-sectional structure in a standardized manner, in particular in the case of a confectionery product consisting at least predominantly of ice cream material, inter alia also in such a way that a structure results which is also satisfactory in terms of strength, so that the finished product Confectionery product does not essentially coincide after production, as has been the case up to now.
  • the possibility is to be created of being able to simultaneously produce at least two layers, but preferably even all layers, of such a confectionery product, preferably with one and the same spraying device or with a single spraying head.
  • the confectionery product to be created according to the invention should be designed on its outer surfaces in such a way that it does not contain an additional garnish or the like. needed to hide the enclosed air chambers and to give the confectionery product an acceptable appearance.
  • the present invention is intended to significantly reduce the investment and manufacturing outlay, yet a device which is easier to maintain is to be created.
  • a corrugated layer is formed such that its apex lines run essentially in the longitudinal direction of the strand-shaped confectionery product to be produced.
  • the device-related part of the above object is primarily provided according to the invention that the outlet of the injection mold is designed such that the apex lines of a corrugated layer run essentially in the longitudinal direction of the strand-shaped confectionery product to be produced.
  • a (the) corrugated layer (s) is (are) arranged so that their apex lines essentially in the longitudinal direction of the i.a. strand-shaped confectionery product.
  • channel-shaped air chambers running in the longitudinal direction of the strand-shaped confectionery product obviously offer several advantages which transverse air chambers cannot have.
  • corrugated layers can be approximately sinusoidal, but may also be zigzag or with any other variety of shapes. Both corrugated layers can be adjacent to one another and, for example, a corrugated layer of an essentially flat layer. Nevertheless, practically any thin coating layers can be introduced as intermediate layers without any technical difficulties.
  • a very considerable advantage of the present invention over the prior art is that two or more layers (of any configuration) can be formed at the same time, and in the limit case even all layers. It is not only possible to produce practically the entire cross-sectional profile of the confectionery product according to the invention simultaneously, but also with a single injection mold, which means that the investment costs for the required devices can be reduced dramatically.
  • cocoa glaze mass can be eliminated in a simple manner according to the invention by heating such a spraying tool or a spraying part of a spraying tool - preferably up to the outlet or spraying point - and / or that parts of the ice cream mass leading Device are thermally insulated from their surroundings (and thus also relative to the parts carrying e.g. cocoa glaze mass), so that the heat exchange between the sections carrying ice cream and the portions leading e.g. cocoa glaze mass is to be reduced to an insignificant, at least harmless extent.
  • FIGS. 2 and 5 show a highly schematic basic illustration of a device according to the invention for producing a multilayer, strand-shaped, thin-layer confectionery product 1, namely of ice cream with embedded cocoa glaze layers (see, for example, FIGS. 2 and 5), as will be explained further below.
  • the production takes place on the conveyor belt 3 of a belt conveyor 4, which forms the supporting base for the confectionery product 1 and can be driven in the direction of arrow 6 (controllable with regard to its conveying speed) by means of a drum drive arranged in its head drum 5.
  • the confectionery product 1 can either be produced directly on the upper run 3 'of the conveyor belt 3, or, for example, on tray-like documents made of dimensionally stable plastic film or the like, which can then immediately form a packaging element in the subsequent packaging, which can also be used for the Consumers should be used as a base for later consumption.
  • the confectionery product 1 has a plurality of layers arranged one above the other, as will be explained in more detail below, on the one hand layers of ice cream material which are produced by spraying, and on the other hand intermediate cocoa glaze layers which are produced by spraying cocoa glaze mass.
  • the layers consisting of ice cream are alternately wavy or zigzag or flat in the exemplary embodiments explained below with reference to FIGS. 2 and 5, i.e. Corrugated layers of this type alternate with flat layers, although of course, for example, wavy, zigzag or the like. trained layers can be adjacent to each other, as will become clear from FIG. 6, for example.
  • the device shown in Fig. 1 essentially consists of an ice cream reservoir 7, which contains ice cream mass 8, a cocoa glaze reservoir 9, which contains cocoa glaze mass 10, a (single!) Spraying and spraying tool 11, which is suitable (in Fig. 1) for this purpose, a bow-shaped fastening frame 12 indicated) is firmly connected to the environment 13, which is, for example, a frame construction, a building part or the like. can act.
  • An ice cream supply line 14 is provided between the ice cream reservoir 7 and the spraying and spraying tool 11, while a cocoa glaze supply line 15 is arranged between the cocoa glaze reservoir 9 and the spraying and spraying tool 11.
  • a cocoa glaze supply line 15 is arranged between the cocoa glaze reservoir 9 and the spraying and spraying tool 11.
  • Both reservoirs 7, 9 are under an overpressure to the atmosphere. This is indicated with a piston 7 'or 9', which is acted upon in the direction of an arrow 16 or 16 '.
  • a suitable fluid such as, for example, cleaned compressed air, which may be procedural.
  • the ice cream mass 8 and the cocoa glaze mass 10 are placed under a suitable, preferably adjustable pressure, so that the spraying and spraying tool 11 according to the arrows 17 and 17 'material is supplied , which then emerges from the head 11 'of the spraying and spraying tool 11 as a finished confectionery product strand.
  • the ice cream supply line 14 is thermally insulated up to the outlet located at the head 11 ', and that the cocoa glaze supply line 15 is heated in a suitable manner up to the spray nozzles of the head 11, so that on the one hand the ice cream mass 8 does not lose its ideal processing temperature of approx. - 6 ° to - 9 ° C (at this temperature, conventional ice cream mass is known to be on the one hand still dimensionally stable, but on the other hand "pasty" and can not only be sprayed excellently, but also subsequently in portions to cut).
  • the cocoa glaze mass 10 also maintains its processing temperature, which is ideal for the spraying provided here, and solidifies only after the spraying process, as is also provided, but is clearly completely problem-free for processing.
  • the air chambers 18 which arise in the manufacture of the confectionery product 1 and run in the longitudinal direction of the strand are not subject to the risk that a vacuum or a vacuum will form in them which promotes a collapse of the desired lattice structure or even inevitably caused because the chambers 18 are in communication with the atmosphere so that pressure equalization can take place.
  • the device according to the invention is clearly visible comparable devices (see DE-OS 32 31 560 or DE-PS 34 26 578) is considerably easier since the entire strand of confectionery product 1 can be formed by means of a single (!) spraying and spraying tool 11, while in the prior art a separate device or device is required for each layer.
  • the latter is of course also possible in realizing the present invention, but for economic (but also for technical) reasons it will only be used in rare exceptional cases, namely when it comes to processing particularly difficult materials and when it comes to process engineering (e.g. through Heating and / or cooling) wants to take special precautions that can be better realized with two or more individual devices.
  • FIG. 2 shows an example of a confectionery product 1 according to the invention in a sectional view, namely the left half of a longitudinal section of a confectionery product strand.
  • the middle vertical line of symmetry is designated 19.
  • the layers of ice are partly as undulating layers of ice 20 and partly. formed as flat ice layers 21, with a wave-shaped ice layer 20 alternating with a flat ice layer 21.
  • the production of the confectionery product 1 according to FIG. 2 takes place on a device as has been described in a basic way with reference to FIG. 1 above.
  • the strand-shaped confectionery product 1 is not placed directly on the upper run 3 'of the conveyor belt 3, but on a strand serving as a support made of dimensionally stable plastic film 22, which can also be severed when the strand-shaped confectionery product 1 is cut.
  • the bottom layer of the confectionery product 1 is a flat ice layer 21, and that this is followed by a first undulating ice layer 20, etc., but the individual layers, as can be seen from Fig. 2, are integrally formed , so that there is a lattice structure which has excellent wearing properties.
  • cocoa glaze layers 23 are present, as it were as intermediate layers, on each bottom and side section of an air chamber 18.
  • Only selected chambers 8 can also be sprayed with cocoa glaze if this is desired.
  • "Channels" are incorporated into block 24 in accordance with the desired structure of confectionery product 1. More specifically, the head 11 'of the spraying and spraying tool 11 initially only has a "channel" 25, in the profile bars 26 in the manner shown in FIG. 3 (and FIG. 4) with a mutual spacing and a spacing from the inner wall 27 of the hollow block 24 are arranged. In order to be able to hold the profiled bars 26 in the manner recognizable from FIGS.
  • These pin-like spacing means 28 are more advantageous than (continuous) web-shaped spacing means because they prevent a "continuous cut” in the ice layers 20 and 21, respectively. It has been shown that the ice cream mass "grows together" again after passing through the spacer pins 28, in particular when the spacer pins 28 are not arranged directly in front of the outlet end of the head 11 which can be seen in FIG. 3, which can be achieved without difficulty.
  • the profiled bars 26 not only serve as shaping agents for the confectionery product 1, but also contain - preferably centrally - the supply lines for the cocoa glaze mass 10. These supply lines end in nozzles 29 which are shown in FIG 3 are recognizable. It should be pointed out that the feed lines for cocoa glaze mass 10 running centrally through the profile bars 26 are thermally insulated, so that the "cold" entrained by the ice cream mass cannot result in the cocoa glaze mass approximately solidifies in the feed lines and is no longer sprayable when it emerges from the head 11 '.
  • the channels carrying the ice cream mass which are formed by the inner wall 27 of the block 24 and the outer sides of the profiled bars 26, are thermally insulated.
  • the countercurrent heating is expedient because the heating medium hits water with the highest temperature in the area of the outlet or the nozzles 29 and ensures there that under no circumstances can freezing occur.
  • Fig. 4 shows a section through the head 11 'of FIG. 3 for the manufacture of a confectionery product 1 of FIG. 2nd
  • FIG. 5 shows a variant in a representation according to FIG. 2. It can be seen that in this variant the individual ice layers 20 and 21 are not actually integrally formed. This can of course also be realized with a single spraying and spraying tool 11, but has been realized in a different way in the exemplary embodiment according to FIG. 5, namely in that several spraying and spraying tools 11 have been arranged one behind the other in the conveying direction 6 of the belt conveyor 4 , so that first the lowest flat ice layer 21 is formed. A continuous cocoa glaze layer 23 is then sprayed onto these from nozzles 29, then the first wave-shaped ice layer 20 is applied, etc. If a confectionery product according to FIG. 5 is produced with a single spraying and spraying tool 11, one can, like this in FIG. 5, additionally is indicated spray the chambers 18 essentially completely with cocoa glaze mass, so that the chambers are provided all around with cocoa glaze material.
  • Fig. 6 shows in a representation according to FIG. 3 a variant of a head 11 'of a spraying and spraying tool 11, seen from the outlet side.
  • a block 24 is again provided in this variant.
  • the profiled bars 26 are designed as round bars, with spacer pins 28 again serving as the spacing means here. 6 is not only particularly simple and accordingly particularly inexpensive to manufacture, but also leads to a confectionery product 1 (not shown in the drawing, since it is easy for the person skilled in the art to imagine using the other exemplary embodiments), which is particularly dimensionally stable with regard to its chambers 18 (the chambers 18 can be seen to have essentially a cross-sectional shape, as is denoted in the upper middle section of FIG. 6 with 18 ').
  • jam or jam layers are mentioned above or below, this term should not be understood in the usual narrower sense, but should be expanded to include, among other things, all possible other layers of fat glaze, and also other materials, which are common or even suitable for the formation of intermediate layers in multi-layer ice cream products, namely for example fruit pulp, fruit sauces and the like.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
EP19880100410 1987-12-22 1988-01-14 Confiserie multicouche ainsi que le procédé et l'appareil pour sa production Withdrawn EP0321633A3 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19873743650 DE3743650A1 (de) 1987-12-22 1987-12-22 Verfahren und vorrichtung zum herstellen eines mehrschichten konfektproduktes sowie konfektprodukt
DE3743650 1987-12-22

Publications (2)

Publication Number Publication Date
EP0321633A2 true EP0321633A2 (fr) 1989-06-28
EP0321633A3 EP0321633A3 (fr) 1991-06-26

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP19880100410 Withdrawn EP0321633A3 (fr) 1987-12-22 1988-01-14 Confiserie multicouche ainsi que le procédé et l'appareil pour sa production

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US (1) US4932317A (fr)
EP (1) EP0321633A3 (fr)
DE (1) DE3743650A1 (fr)

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EP0775446A3 (fr) * 1995-10-31 1999-09-15 Societe Des Produits Nestle S.A. Confiserie composite à base de graisse et procédé de fabrication
US6511691B1 (en) * 1999-01-15 2003-01-28 Kellogg Company Food products and co-injection processes for preparing same
US6183799B1 (en) * 1999-05-27 2001-02-06 Nestec S.A. Extrusion process for laminated candy products
ES2298284T3 (es) * 2000-11-15 2008-05-16 Societe Des Produits Nestle S.A. Proceso para el moldeo de golosinas laminadas y productos resultantes del mismo.
US6616963B1 (en) 2000-11-15 2003-09-09 Nestec S.A. Laminated candy products made by an extrusion process
US6592928B2 (en) 2000-11-15 2003-07-15 Nestec S.A. Festooned laminated candy and methods for making same
US6689406B2 (en) 2000-12-05 2004-02-10 Nestec S.A. Chocolate coating process and device for same
US6805890B2 (en) * 2001-09-06 2004-10-19 Nestec S.A. Laminated, extruded candy products
US7621734B2 (en) * 2004-07-28 2009-11-24 Mars, Incorporated Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
US20080020100A1 (en) * 2006-07-20 2008-01-24 John Alan Madsen Fruit snack product
ES2322209T3 (es) * 2007-06-25 2009-06-17 Unilever N.V. Producto de confiteria congelado.
US20090285964A1 (en) * 2008-05-14 2009-11-19 Texas Peanut Butter Eggs, Inc. Fiber-fortified chocolate
WO2010006443A1 (fr) * 2008-07-18 2010-01-21 Sun-Rype Products Ltd. Procédé et système de production de produit de fruit visqueux
GB0817366D0 (en) * 2008-09-23 2008-10-29 Cadbury Uk Ltd Confectionery and methods of production thereof
GB0817369D0 (en) * 2008-09-23 2008-10-29 Cadbury Uk Ltd Confectionery and methods of production thereof
GB0817368D0 (en) * 2008-09-23 2008-10-29 Cadbury Uk Ltd Confectionery and methods of production thereof
GB0817370D0 (en) * 2008-09-23 2008-10-29 Cadbury Uk Ltd Chewing gum and methods of production thereof
GB201004890D0 (en) 2010-03-23 2010-05-05 Cadbury Uk Ltd Confectionery product containing active and/or reactive components and methods of production thereof

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DE3417196A1 (de) * 1984-05-09 1985-11-14 Etablissement Financière Meduna, Vaduz Verfahren und vorrichtung zur herstellung extrudierter lebensmittelprodukte besonderer gestalt
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US4932317A (en) 1990-06-12
DE3743650A1 (de) 1989-07-13
EP0321633A3 (fr) 1991-06-26

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